Annual review of food science and technology最新文献_第7页

Bovine Colostrum for Veterinary and Human Health Applications: A Critical Review. 牛初乳在兽医和人类健康方面的应用综述。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2023-03-27 DOI: 10.1146/annurev-food-060721-014650

Kevin Linehan, R Paul Ross, Catherine Stanton

引用次数: 1

The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts. 杏仁(Prunus dulcis):化学性质、利用和副产品的增值。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-12-22 DOI: 10.1146/annurev-food-052720-111942

Haruka Tomishima, Kathleen Luo, Alyson E Mitchell

{"title":"The Almond (Prunus dulcis): Chemical Properties, Utilization, and Valorization of Coproducts.","authors":"Haruka Tomishima, Kathleen Luo, Alyson E Mitchell","doi":"10.1146/annurev-food-052720-111942","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-111942","url":null,"abstract":"Almonds (Prunus dulcis) are one of the most consumed tree-nuts worldwide, with commercial production in arid environments such as California, Spain, and Australia. The high consumption of almonds is partly due to their versatile usage in products such as gluten-free flour and dairy alternatives as well as them being a source of protein in vegetarian diets. They contain high concentrations of health-promoting compounds such as Vitamin E and have demonstrated benefits for reducing the risk of cardiovascular disease and improving vascular health. In addition, almonds are the least allergenic tree nut and contain minute quantities of cyanogenic glycosides. Production has increased significantly in the past two decades with 3.12 billion pounds of kernel meat produced in California alone in 2020 (USDA 2021), leading to a new emphasis on the valorization of the coproducts (e.g., hulls, shells, skins, and blanch water). This article presents a review of the chemical composition of almond kernels (e.g., macro and micronutrients, phenolic compounds, cyanogenic glycosides, and allergens) and the current research exploring the valorization of almond coproducts.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"145-166"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39748167","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 7

Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction. 食品中蛋白质的化学稳定性:氧化和美拉德反应。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-12-23 DOI: 10.1146/annurev-food-052720-104513

Mahesha M Poojary, Marianne N Lund

{"title":"Chemical Stability of Proteins in Foods: Oxidation and the Maillard Reaction.","authors":"Mahesha M Poojary, Marianne N Lund","doi":"10.1146/annurev-food-052720-104513","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-104513","url":null,"abstract":"Protein is a major nutrient present in foods along with carbohydrates and lipids. Food proteins undergo a wide range of modifications during food production, processing, and storage. In this review, we discuss two major reactions, oxidation and the Maillard reaction, involved in chemical modifications of food proteins. Protein oxidation in foods is initiated by metal-, enzyme-, or light-induced processes. Food protein oxidation results in the loss of thiol groups and the formation of protein carbonyls and specific oxidation products of cysteine, tyrosine, tryptophan, phenylalanine, and methionine residues, such as disulfides, dityrosine, kynurenine, m-tyrosine, and methionine sulfoxide. The Maillard reaction involves the reaction of nucleophilic amino acid residues with reducing sugars, which yields numerous heterogeneous compounds such as α-dicarbonyls, furans, Strecker aldehydes, advanced glycation end-products, and melanoidins. Both protein oxidation and the Maillard reaction result in the loss of essential amino acids but may positively or negatively impact food structure and flavor.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"35-58"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39751282","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 17

The Influence of the Western Diet on Microbiota and Gastrointestinal Immunity. 西方饮食对微生物群和胃肠道免疫的影响。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-06 DOI: 10.1146/annurev-food-052720-011032

Vanessa Las Heras, Silvia Melgar, John MacSharry, Cormac G M Gahan

引用次数: 5

Innovative Treatments Enhancing the Functionality of Gut Microbiota to Improve Quality and Microbiological Safety of Foods of Animal Origin. 提高肠道菌群功能的创新处理方法提高动物源性食品的质量和微生物安全性。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-06 DOI: 10.1146/annurev-food-100121-050244

Osman Y Koyun, Todd R Callaway, David J Nisbet, Robin C Anderson

引用次数: 3

Plant-Based Proteins: The Good, Bad, and Ugly. 植物蛋白:好、坏、丑。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-04 DOI: 10.1146/annurev-food-092221-041723

William R Aimutis

引用次数: 23

Bioactive Components in Traditional Foods Aimed at Health Promotion: A Route to Novel Mechanistic Insights and Lead Molecules? 旨在促进健康的传统食品中的生物活性成分:新的机制见解和铅分子的途径?

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-18 DOI: 10.1146/annurev-food-052720-092845

Renger F Witkamp

{"title":"Bioactive Components in Traditional Foods Aimed at Health Promotion: A Route to Novel Mechanistic Insights and Lead Molecules?","authors":"Renger F Witkamp","doi":"10.1146/annurev-food-052720-092845","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-092845","url":null,"abstract":"Traditional foods and diets can provide health benefits beyond their nutrient composition because of the presence of bioactive compounds. In various traditional healthcare systems, diet-based approaches have always played an important role, which has often survived until today. Therefore, investigating traditional foods aimed at health promotion could render not only novel bioactive substances but also mechanistic insights. However, compared to pharmacologically focused research on natural products, investigating such nutrition-based interventions is even more complicated owing to interacting compounds, less potent and relatively subtle effects, the food matrix, and variations in composition and intake. At the same time, technical advances in 'omics' technologies, cheminformatics, and big data analysis create new opportunities, further strengthened by increasing insights into the biology of health and homeostatic resilience. These are to be combined with state-of-the-art ethnobotanical research, which is key to obtaining reliable and reproducible data. Unfortunately, socioeconomic developments and climate change threaten traditional use and knowledge as well as biodiversity.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"315-336"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39943491","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 3

New Techniques in Structural Tailoring of Starch Functionality. 淀粉功能性结构裁剪的新技术。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-01-26 DOI: 10.1146/annurev-food-102821-035457

Yezhi Fu, Evelyn Jiang, Yuan Yao

引用次数: 4

Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain. 下一代食品研究:利用元组学方法表征食物链上的微生物群落。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2021-10-22 DOI: 10.1146/annurev-food-052720-010751

Min Yap, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W O'Toole, Orla O'Sullivan, Paul D Cotter

{"title":"Next-Generation Food Research: Use of Meta-Omic Approaches for Characterizing Microbial Communities Along the Food Chain.","authors":"Min Yap, Danilo Ercolini, Avelino Álvarez-Ordóñez, Paul W O'Toole, Orla O'Sullivan, Paul D Cotter","doi":"10.1146/annurev-food-052720-010751","DOIUrl":"https://doi.org/10.1146/annurev-food-052720-010751","url":null,"abstract":"Microorganisms exist along the food chain and impact the quality and safety of foods in both positive and negative ways. Identifying and understanding the behavior of these microbial communities enable the implementation of preventative or corrective measures in public health and food industry settings. Current culture-dependent microbial analyses are time-consuming and target only specific subsets of microbes. However, the greater use of culture-independent meta-omic approaches has the potential to facilitate a thorough characterization of the microbial communities along the food chain. Indeed, these methods have shown potential in contributing to outbreak investigation, ensuring food authenticity, assessing the spread ofantimicrobial resistance, tracking microbial dynamics during fermentation and processing, and uncovering the factors along the food chain that impact food quality and safety. This review examines the community-based approaches, and particularly the application of sequencing-based meta-omics strategies, for characterizing microbial communities along the food chain.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"361-384"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39539657","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 20

Life Cycle Assessment on Environmental Sustainability of Food Processing. 食品加工环境可持续性生命周期评价。

IF 12.4 1区农林科学

Annual review of food science and technology Pub Date : 2022-03-25 Epub Date: 2022-12-22 DOI: 10.1146/annurev-food-062420-014630

Monique Mi Song Chung, Yiwen Bao, Bruce Yizhe Zhang, Thanh Minh Le, Jen-Yi Huang

{"title":"Life Cycle Assessment on Environmental Sustainability of Food Processing.","authors":"Monique Mi Song Chung, Yiwen Bao, Bruce Yizhe Zhang, Thanh Minh Le, Jen-Yi Huang","doi":"10.1146/annurev-food-062420-014630","DOIUrl":"https://doi.org/10.1146/annurev-food-062420-014630","url":null,"abstract":"Food processing represents a critical part of the food supply chain that converts raw materials into safe and nutritious food products with high quality. However, the fast-growing food processing industry has imposed enormous burdens on the environment. Life cycle assessment (LCA) is widely used for evaluating the sustainability of food systems; nonetheless, current attention mainly concentrates on the agricultural production stage. This article reviews recent LCA studies on dairy, fruits and vegetables, and beverage products, with a particular emphasis on their processing stage. The environmental impacts of various foods are summarized, and the hotspots in their processing lines as well as potential remediation strategies are highlighted. Moreover, an outlook on the environmental performance of nonthermal processing, modified atmosphere packaging, and active packaging is provided, and future research directions are recommended. This review enables quantitative assessments and comparisons to be made by food manufacturers that are devoted to implementing sustainable processing technologies.","PeriodicalId":8187,"journal":{"name":"Annual review of food science and technology","volume":"13 ","pages":"217-237"},"PeriodicalIF":12.4,"publicationDate":"2022-03-25","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"39748168","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 5